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Prawn Tom yum noodle soup with homemade prawn stock . This recipe is enough for 2 people

 

Prawn stock

 

3-4 cups prawn heads and shells ( I ask my local seafood shop to hold these for me )

2 tablespoon chopped lemongrass or 1 whole lemongrass

1 knob sliced galangal ( if you can't find this you can use ginger )

2 kaffir lime leaves

2 spring onion

2 teaspoons chicken massal stock powder

2 litres water

 

Step 1

Heat up a stock pot to a high heat add a little bit of oil, add the prawns and stir fry for a few minutes, add the rest of the ingredients above bring to a boil and turn down to simmer for 20 minutes. Strain stock and discard solids, set stock aside.

 

3 birds eye chili diced

5 cloves garlic minced

Small handful dried black fungus or any dried or fresh mushroom will do

1 cup cherry tomato's

1-2 tablespoons Thai chili jam ( I couldn't find this so I made Marion g

Grasby's recipe for Chili jam paste and it lasts in the fridge a long time. If your lucky you might find some at your local supermarket or Asian grocer )

1 large tablespoon tomato paste

12 fresh prawns peeled and devained tail on

3 tablespoons creamy evaporated milk or you could use coconut milk

2 packets wok ready ramen noodles or any noodles will do

2 tablespoons fish sauce or to taste

2 teaspoons sugar

2 fresh limes juiced

Fresh Coriander to garnish

Fresh chopped red chili to garnish

Bean shoots to garnish

 

Step 2

Heat up a stock pot add a tiny bit of oil, then add the garlic and fresh chili, saute for a minute then add the cherry tomato's and mushrooms or fungus, saute for a minute, now pour in the prawn stock you prepared earlier. Add in the chilli jam and tomato paste bring to a boil and turn down to simmer while you prepare the noodles. Blanch the noodles just long enough to separate them, drain and rinse under cold water and divide amongst 2 soup bowls. Now add to the soup the evaporated milk, sugar and fish sauce. Take the soup off the heat and add the lime juice and prawns ( i dont like cooking my prawns for long but you can certainly simmer them in the soup for a minute or 2 if you like before adding the lime juice but remember to only add the lime juice when the soup is off the heat otherwise you will lose the freshnessof the lime ). It's important now to taste and season the soup, if you think it needs more sugar, lime or fish sauce add to your taste. If it's too salty add a little water to balance out the flavours. Serve the soup amongst your 2 bowls with prepared noodles and garnish with fresh Coriander, bean shoots and fresh red chilli. Enjoy!